Kerala Fish Curry (Meen Curry with Coconut Milk)
کیرالا فش کری (ناریل کے دودھ والا مچھلی کا سالن)
Kerala is a coastal state of backwaters and coconut palms, and fish curry (*meen curry*) is on the table almost every day. This version is the one most visitors fall for: a bright red, tangy gravy softened with coconut milk, sour from or tamarind, and fragrant with and coconut oil. It's quick to make, and like many curries it tastes even better the next day, when the fish has soaked up the sauce.
- ⏱ Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Rub the fish with half the turmeric and ½ tsp salt and set aside for 15 minutes.
Heat the coconut oil, add the mustard and fenugreek seeds and let them crackle. Add the curry leaves, onion, ginger, garlic and green chillies and fry for 5–6 minutes until soft and lightly golden.
Lower the heat, add the chilli powder, coriander powder and remaining turmeric and stir for 30 seconds. Add the tomato and cook until soft.
Add the water, the kokum with its soaking water, half the coconut milk and the remaining salt. Bring to a gentle simmer.
Slide in the fish in one layer and simmer for 8–10 minutes, swirling the pan instead of stirring so the fish stays whole.
Pour in the rest of the coconut milk, swirl and heat for 2 minutes without boiling. Rest for 30 minutes before serving with rice or appam.
Kitchen notes
Kokum is sold in Indian grocers. Keralans also use *kudampuli* (Malabar tamarind); ordinary tamarind works well too.
Don't boil after adding the last of the coconut milk, or it may split.
Prawns work just as well; simmer them for only 4–5 minutes.
Fish, coconut and backwaters
Kerala’s long coastline and network of backwaters mean fish is part of daily life, and coconut grows everywhere. Put the two together with tamarind and chilli and you have the foundation of Kerala cooking. Every district and every family has its own fish curry: some with no coconut at all, some thick with ground coconut, and this popular version made smooth with coconut milk.
Sourness is essential
A Kerala fish curry should be noticeably sour. Traditionally the sourness comes from kudampuli, the smoked rind of Malabar tamarind, which is hard to find outside India. or tamarind gives a very similar result. The acidity balances the richness of the coconut milk and keeps the fish tasting fresh.
Coconut oil
Cooking in coconut oil gives the curry its unmistakable Kerala aroma. If you don’t like the taste, use any neutral oil and add a teaspoon of coconut oil at the end.
Serving
Serve with steamed rice, appam or Malabar parotta. For a Bengali take on fish curry, see macher jhol; for Goa’s version, Goan fish curry.
Questions people ask
Which fish is best for Kerala fish curry?
Firm, meaty fish: kingfish (surmai), pomfret, mackerel, sardines, or salmon and cod outside South Asia. Avoid delicate fish that falls apart.
Can I make it without coconut milk?
Yes. The Kerala 'red fish curry' (meen mulakittathu) has no coconut milk at all and is cooked in a clay pot with tamarind and chilli.
Nutrition (estimate, per serving)
- Calories
- 380
- Protein
- 30 g
- Fat
- 26 g
- Carbs
- 8 g
